Peaches & Cream Cheesecake

Grease 10 inch pie plate and preheat oven to 350 degrees.

1 lg. can (15 to 20 oz.) sliced peaches, well drained******reserve 3 TBSP of juice******  (I use the regular size can)

  • Place peaches in between paper towels to absorb excess wetness.

Batter:

3/4 cup flour

1 tsp. baking powder

1/2 tsp. salt

3 1/4 oz. (sm. pkg.) vanilla pudding mix…cook & serve (NOT INSTANT)

3 tsp. butter, softened

1 egg

1/2 cup milk

***Combine all batter ingredients  in a medium bowl and beat for 2 minutes at medium speed. Pour into prepared pan. Place drained peaches over batter.

Filling:

8 oz. pkg. cream cheese, softened

3/4 cup sugar

3 T. reserved juice

***Combine filling ingredients in small bowl and beat 2 minutes at medium speed. Spoon filling over peaches to within 1 inch of edge of pan.

Topping:

1 T. sugar

1/3 tsp. cinnamon

***Combine and sprinkle over cream cheese filling. Bake for 30-35 minutes or until crust is golden (filling will look soft). Store in fridge when cool. Can be served cold or warm. Warm is the best!!!!

*Recipe from Ericka Porrazza

 

 

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